Molten Chocolate Cakes

     A great dessert for two. Easy to make (and it can be prepared ahead and then baked during dinner); delicious to eat. 

Molten Chocolate Cakes  Makes 2 individual cakes
4 tablespoons butter (1/2 stick), + more for the ramekins or custard cups
1 tablespoon all-purpose flour, + more for the ramekins
1/3 cup semi-sweet chocolate chips
1 large egg + 1 large egg yolk
2 tablespoons  granulated sugar

1. Heat oven to 450°. Butter two 6 oz. ramekins or custard cups and dust the inside with flour.
2. Place the butter and chocolate in a glass bowl and microwave on high in 20-second intervals, stirring after each, until melted and smooth.
3. Using an electric mixer, beat the egg, egg yolk and sugar in a medium bowl until thick and light in color, about 1 minute. Add the melted chocolate mixture and flour; beat until fully mixed and smooth.
4. Divide the batter between the prepared ramekins. Bake until the edges are set and center still jiggles slightly, 8 to 10 minutes. Let stand for about 15 seconds. Run a knife around edge, then invert each cake onto a plate. Dust with powdered sugar and serve immediately. Fresh mint or berries or chopped nuts could also be used to garnish cakes.

Make Ahead Tip: Refrigerate the batter in the ramekins for up to 1 day. Before baking, bring to room temperature. These could be prepared ahead and then baked as you dine.

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